These low-fat, mashed potatoes are surprisingly delicious! The buttermilk and baking soda lighten the potatoes and the addition of a bit of butter at the end gives a luscious taste usually found in mashed potatoes with way more butter. Mix the buttermilk and baking soda in a large container, as their interaction creates a “volcanic” effect. Not peeling the potatoes makes a “smashed” potato dish.

2 1/2 lbs Yukon Gold or all-purpose potatoes, not peeled, if you like
1 1/2 c warmed buttermilk
1 t baking soda
1 T plus 1 t unsalted butter, softened
1 t each salt and ground black pepper, or to taste

1. If potatoes are large, halve or quarter. In a large saucepan, cover potatoes with cold water and set over medium-high heat. Bring to a boil and cook, stirring once or twice, until tender, about 45 minutes. Drain, reserving about 1 cup of the cooking water.

2. Transfer the potatoes to a large bowl and mash with a potato masher until fairly smooth, leaving some lumps, if desired. Combine the buttermilk and baking soda and beat into the potatoes with a wooden spoon until thoroughly incorporated. For creamier potatoes, gradually beat in about 1/3 cup of the reserved potato water (or more) until the desired consistency is reached. Add the butter, salt, and pepper and stir until the butter is melted into the mash. Serve hot.